French Wines (Eyewitness Companion Guides) by Robert F. Joseph

By Robert F. Joseph

A guide on wines and wine-growing areas in France. each one significant wine area is mapped and profiled with details on affects equivalent to weather, soil sort, facets and grape style. for every of the six significant areas featured there are specialy devised excursions. there's additionally a cross-reference characteristic that enables the reader to decide on a component from a label and discover extra approximately their selected bottle. further to this there's details on how wine is made, tasting, purchasing, storing and serving.

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Whatever corkscrew you choose, make sure its screw is in the form of an open spiral. SERVING TEMPERATURES A dry white wine served too cold will have hardly any taste, while a red served too warm will be like soup. To chill wine, put it in a bucket full of water and ice for 10 minutes before serving. Wines that are too cold can be warmed in tepid water. Light, dry, and semisweet white wines such as Vouvray Rosé, Champagne, aromatic white wines such as Riesling, and fuller-bodied ones such as Sancerre and basic Chablis 43–48°F (6–9°C) 46–52°F (8–11°C) Richer white Burgundies and Bordeaux, and light reds such as Loires and Beaujolais 52–55°F (11–13°C) Younger red Burgundy and Rhônes and older Bordeaux 57–61°F (14–16°C) Older red Burgundy, tannic young Bordeaux, and Rhône reds 61–64°F (16–18°C) 46 FOO D A N D W I N E Food and Wine It is no accident that a region’s wines go so well with its food; winemakers first supply their own tables.

CORKED Describes a musty-tasting wine, caused by a mold-infected cork. This fault affects three to six percent of bottles of wine to a lesser or greater extent. Sadly, after inventing screwcaps for wine, French producers have been slower than their New World counterparts to exploit them. CORSÉ Similar to charnu and chaleureux. DÉPOUILLÉ A faded, flavorless wine. DILUTE/DILUÉ Wine lacking concentration because of overcropping or a rainy harvest. ELEGANT A subtle, well-balanced wine. ÉTOFFÉ Muscular, full-bodied wine with aging potential.

Quarts-de-Chaume or vendange tardive Riesling will fare better than most. Salad A vinaigrette sauce will do no wine any good at all. If you must drink wine with your salad, try a basic white. Wine and Cheese Although many people believe that only red wine should be drunk with cheese, most creamy cheeses are better matched with white wines. FISH AND SHELLFISH MEATS River fish These flavorsome fish call for flavorsome wines. White Burgundy, Riesling d’Alsace, Sancerre, and dry white Bordeaux all work well, as does dry rosé and even young red Burgundy (the Burgundians go so far as to cook trout in it).

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